CHAMPAGNE CUPCAKES RECIPE RECIPES

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VANILLA CUPCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Vanilla Cupcakes Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12 cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
Frosting, recipe follows, for topping
4 large egg whites
3/4 cup sugar
Pinch of salt
2 sticks unsalted butter, cut into pieces, softened (see Cook's Note)

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
  • Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
  • Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
  • Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

THE BEST VANILLA CUPCAKES RECIPE | FOOD NETWORK KITCHE…



The Best Vanilla Cupcakes Recipe | Food Network Kitche… image

These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that’s super easy to make.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 25 minutes

Cook Time 25 minutes

Yield 18 cupcakes

Number Of Ingredients 17

1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons vegetable oil 
2 teaspoons pure vanilla paste or extract
2 large eggs, at room temperature  
1 large egg yolk, at room temperature 
1 cup buttermilk, well-shaken
3 sticks (1 1/2 cups) unsalted butter, at room temperature
3 1/2 cups confectioners' sugar  
3 tablespoons heavy cream  
2 teaspoons pure vanilla paste or extract  
1/4 teaspoon kosher salt

Steps:

  • For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
  • Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.   
  • Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.  
  • Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.  
  • For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.   
  • Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

More about "champagne cupcakes recipe recipes"

VANILLA CUPCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 3.8
Total Time 50 minutes
  • Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)
See details


THE BEST VANILLA CUPCAKES RECIPE | FOOD NETWORK KITCHE…
These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that’s super easy to make.
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 25 minutes
Category dessert
  • Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
See details


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